Souffle

By VicentaLakin

Souffle
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Steps for Souffle

  • 1
    The oily material is ready for backup。
  • 2
    The souffle is ready for backup。
  • 3
    Salted egg yolk ready。
  • 4
    Salted egg yellow to 150 degrees and baked for five minutes。
  • 5
    And the salty yolk which is baked, taken out for cool, and covered in soybean sand, and 17 salty yolk that are in reserve。
  • 6
    The salted yolk with bean sand is ready for 17。
  • 7
    Bread machines are mixed with oily material and flour is removed。
  • 8
    Add flour to continue mixing。
  • 9
    The soufflés were evenly mixed with the bakery。
  • 10
    Quiet for 20 minutes。
  • 11
    Oil-coated portion, 20 g each, divided into 21 copies. 20 minutes。
  • 12
    Sodium portion, 20 grams, divided into 21 copies. 20 minutes。
  • 13
    Pump it down and wrap it in a soak. 20 minutes。
  • 14
    Scroll it in, shut it up. An elliptical form is formed with a crutches。
  • 15
    It's an elliptical form
  • 16
    We'll do it all in a second, 15 to 20 minutes.
  • 17
    Close the back gate and turn it down again into an ellipse and repeat it twice. When it's open, put on the soybeans. Feeds
  • 18
    The bag is covered with salty soybeans。
  • 19
    The surface is evenly brushed with yolk and then sesame。
  • 20
    Put it in a preheated oven, 170 degrees, mid-level, about 40 minutes.
  • 21
    It's baked souffle。

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